Join Us June 27th & 28th

A Healdsburg Celebration: 25(ish) Years with Thomas & Brian Join us in our beloved Healdsburg as we celebrate over 25 years together with our dearest friends. Please RSVP on the button below. June 27–28, 2026 | Dry Creek Valley, Healdsburg, California We can't wait to host you at our home in late June. Healdsburg is absolutely breathtaking in early summer—pure sunshine, lush vines, and fruit trees heavy with harvest. Perfect time for a celebration. We've designed this weekend to be easy, beautiful, and tasty — a celebration of our life together and the place we love with the people in our life we treasure most. *** The Weekend Agenda Saturday Evening: Cocktails & Dinner June 27th | 5:00 PM – Late The celebration begins with classic martinis and bespoke seasonal cocktails. Afterward, we'll cross the creek for an elegant, farm-fresh dinner orchestrated by Chef Duskie Estes. A curated soundtrack will set the mood for a night of dancing beneath the stars. Sunday: Poolside Brunch June 28th | 11:00 AM – 4:00 PM Enjoy a leisurely start to your day before joining us poolside for a relaxed, late-morning brunch by Chef Michael Degan. We’ll offer fresh juices and something a bit stronger for those in need of a restorative lift. The perfect playlist is provided. Please bring your chicest swimwear and plan to linger by the pool for the afternoon! *** The menu for the weekend is an expression of Sonoma’s finest, crafted by three of Healdsburg’s favorites—Chef Duskie Estes, Chef Michael Degan, and Mixologist Scott Beattie. Dinner by Duskie Estes: Co-founder of ZAZU Restaurant + Farm and Black Pig Meat Co., Duskie is a champion of all things Sonoma farming known for rustic, “nose-to-tail” cooking. Cocktails by Scott Beattie: Scott is an originator of the “garden-to-glass” cocktail movement. He rose to prominence at Healdsburg’s Cyrus, crafting inspired cocktails using hyper-local herbs, fruits, and flowers. Sunday Brunch by Michael Degan: The Executive Chef at The Grove Café, Michael refined his craft at the California Culinary Academy and honed his technique at the Michelin-starred Acquerello and local favorite, Scopa.